Wash Gooseberries well and towel dry completely.

Roughly chop jaggery using a serrated knife (this helps in melting jaggery quickly)

Heat jaggery and 1/2 cup water in a sauce pan until melted. Strain this liquid to get rid of sand like impurities in the jaggery. Do not skip this step.

Pour strained liquid jaggery to a thick bottomed pan or kadai and heat on medium and bring to soft ball consistency.

To check for the soft ball consistency, keep water in a small bowl. Constantly stir the jaggery syrup. Large bubbles begin to form and make way for a frothing syrup. Put a drop of syrup in the bowl of water and try to roll into a ball. When the syrup can be rolled into a soft ball in the water without melting away, the desired soft ball consistency is reached.

Bringing the jaggery syrup first to the soft ball consistency before adding the grated gooseberries helps reduce the overall cooking time and also in not losing much of the vitamin C which is heat sensitive. So do not skip this step.

Now add grated gooseberries, pinch of salt and mix well. The mixture will become watery due to the moisture content of the gooseberries.

Keep stirring until all the moisture is gone and the Murabba comes together as a single mass. When you spoon it, it should not fall easily.

Add powdered cardamom, mix well and let cool completely.

When cooled, store in a sterilized air tight glass jar.

Tastes best the next day.

Eat a spoon a day first thing in the morning for maximum benefits.